Thank you so much. Hang the mustard greens on a clothes line in full-sun from morning to night. While the English is "pickled mustard greens," the Chinese characters say something else entirely which I haven't been able to fully translate. © 2020 CHOWHOUND, A RED VENTURES COMPANY. It’s a Chinese sauerkraut. They are pre-chopped and pickled in a brine of water and soy sauce, sugar, chili oil, and sesame oil. DISTRIBUTED BY: Julie | Change ), You are commenting using your Twitter account. My search for ma yi shang shu led me to your tasty food pics. 1kg Chinese mustard greens (typical varieties available in Atlanta’s Asian groceries include large leaf, small leaf, and xuelihong) Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. One of the most elegant recipes for lacto-fermenting mustard greens, requires an ingredient you probably don’t have. Anyone can tell me how to do it? March 12, 2007 at 10:23 PM in Chinese, The Shopping Experience | Permalink. 1. For example, you can serve a bit on top of a bowl of rice or chopped up and sprinkled as garnish over a noodle dish. May 23, 2010 at 07:00 PM. ( Log Out /  (If you haven't, you're missing out!) I would love to hear others' experiences with and brand recommendations for mustard greens and other Chinese pickled vegetables. Huei | I usually slice them thinly, soak in the water to get rid of too much salt and fry them with beef and sliced red chili. A quick search of the English language internet came up with these results: For those of you with Fuchsia Dunlop’s books, don’t forget about her chicken soup and fish soup in “Land of Plenty” and her fava bean recipe in “Revolutionary Chinese Cookbook.” All three recipes use lacto-fermented mustard greens. Second, don't be overwhelmed by all the choices. discussion from the Chowhound Home Cooking, Substitutions food community. Place in a cool dark place. When the greens are cool, they are ready. | Biwako Sushi: over 47 rolls! Ingredients: December 06, 2008 at 11:23 PM. 1. Its kinda sweet and sour chinese pickled cabbage soup with tomatoes...yummy. 1 cup old crock water I was overjoyed. 3-4 cups taomishui They have been using "industrial salt" that is not fit for human consumption. by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. ALL RIGHTS RESERVED. July 07, 2008 at 02:43 AM, Posted by: There are almost as many different kinds of pickled and preserved mustard greens and vegetables as there are vegetables, and each region has a different twist on how to preserve them. -Serve with a bowl of white rice, Posted by: You will need your very own “old sour water”. Close the jar, sealing it and shake to mix the ingredients. So what is a person to do? So the name of that jar actually does not mean anything besides "appetizing vegetable". I got a good recipe for "cai chua" pork rib soup. In Cantonese, people often call it syun choi (sour vegetable) or ham choi (salty vegetable). It says (in English) "Tianfu Salted Vegetable," and the name of the company is Sichuan Province Hongteng Jiawei Food Co., Ltd. Hope this helps. Posted by: Kitchen scale March 16, 2007 at 11:13 AM. (The first character has to do with the concept of "opening.") Place the small bowl or tea cup on top of the mustard greens to keep submerged. Instead, they are known as qingcai (青菜). Pour the old crock water into the jar. Fuchsia Dunlop: Every Grain of Rice: Simple Chinese Home Cooking, Eileen Yin-Fei Lo: Mastering the Art of Chinese Cooking, Ellen Leong Blonder: Dim Sum: The Art of Chinese Tea Lunch, Brian Yarvin: A World of Dumplings: Filled Dumplings, Pockets & Little Pies from around the Globe, « "À la Bonne Franquette" | If you have a cup of sauerkraut juice in your fridge, you’re ready for this recipe. (click on the image to see a larger version), This jar was the second recommendation from the lady at Tsai Grocery. Here in Selangor, Malaysia I usually bought this pickled mustard at the wet market. 2. Old sour water (老酸水), also known as old crock water (老坛水), is the highly acidic liquid saved from previous ferments. If there are leaves that look dead, too dry or heavily discolored, they should be removed. 6. Small glass bowl or porcelain tea cup, Step 1: Sun-dry the mustard greens until limp. Could you post the table of contents of Land of Plenty? Lynn | Place rice in a bowl. Salt and mustard leaves! The first one pictured above is a very common type of pickled mustard greens that would work for most cooking situations. Change ), You are commenting using your Facebook account. Coffee Makers Starting at $15 for National Coffee Day. SOLE AGENT IN AMERICA She studied the characters a long time and took her time surveying the shelves before making her suggestions. NOTE: If you don't want to weigh all this out, just use the salt ratio I have in the ingredients list. ), (* Remember the "pao" character from my chili introduction, which means "pickled." 1 lb or so pork ribs. Submerge the greens. So, until I get better information on how to distinguish the different types, I'm not going to worry about it! ( Log Out /  2. 1. If you've ever stood in front of the vast selection of Chinese pickled vegetables in an Asian grocery store, wondering which one is the right kind for the dish you want to make, I completely sympathize. I have found that the Vietnamese markets sometimes make their own sour mustard greens and I have found that making your own Xue Cai is no surgery either. Posted by: Thanks for the pictures and detailed write up here. IMBB 20 Round Up Part 2: Sweet joy befall thee! Posted by: I saw pickled mustard greens in large plastic tubs in the chilly fresh produce section of Hua Xing, plastic-sealed packages piled in a box near the end of an aisle, and a long stretch of shelf filled with glass jars of pickled mustard greens and other vegetables. If you don't have mustard greens you can substitute equal amounts of: Turnip greens make a good substitute for mustard greens and you'll use something that you might otherwise throw away.

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